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Souvlaki-Style Pork Tenderloin

A lean cut of meat that’s versatile and easy to master, this pork souvlaki-fied tenderloin is spiked with garlic, lemon and oregano to mimic all the flavours that help make the Greek staple so scrumptious. Add this bright and light warm orzo salad, dotted with tomatoes, cucumber, olives and feta, and makes quickie side dish for this Greek-style tenderloin.

Prep Time

    •    Prep time: 1 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4


    •    4 tbsps olive oil
    •    2 tsps dried oregano
    •    1 medium pork tenderloin
    •    zest and juice of 1/2 lemon
    •    2 large cloves garlic, minced
    •    salt and freshly ground pepper, to taste

Orzo Salad:

    •    lemon juice
    •    2 tbsps olive oil
    •    1 tsp dried oregano
    •    2 cups orzo, cooked
    •    ¼ cup kalamata olives, sliced
    •    ½ pint grape tomatoes, halved
    •    ½ roasted red pepper, chopped
    •    ¼ cucumber, seeded and chopped
    •    salt and freshly ground pepper, to taste


For the tenderloin:

  1. Combine lemon juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Place tenderloin in the bag and seal. Set aside to marinate for at least 30 minutes.
  2. Preheat oven to 425°F (220ºC). Brush marinade off of tenderloin, but do not rinse. In large non-stick skillet, heat oil over medium-high heat and brown pork on all sides. Transfer to a foil-lined baking sheet and bake until just a hint of pink remains inside, about 10 minutes. Transfer to cutting board, let stand for 5 minutes before slicing.

For the Orzo salad:

  1. Cook orzo according to package directions.
  2. Meanwhile, combine the rest of the ingredients in a large bowl and adjust seasoning to taste. Mix in cooked orzo and gently stir to combine. Adjust seasoning to taste again.

This great family recipe is thanks to Food Network Recipes at


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